Piadina Romagnola del Titano (San Marino Griddle Flatbread with Prosciutto, Squacquerone/Cheese & Arugula) – Authentic San Marino Recipe
Enjoyed atop Mount Titano: warm, flaky griddled flatbread folded around melting cheese and peppery greens.
- Country of Origin
- 🇸🇲 San Marino (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Warm griddled flatbreads, Slices of prosciutto (or roasted mushrooms), Creamy stracchino/mozzarella and peppery arugula, Extra virgin olive oil, Sea salt
Ingredients for Piadina Romagnola del Titano (San Marino Griddle Flatbread with Prosciutto, Squacquerone/Cheese & Arugula) (4 Servings)
- 1.25 lbs (or 2.5 cups) warm griddled flatbreads, prepped into bite-sized pieces
- 1.5 cups slices of prosciutto (or roasted mushrooms), washed and trimmed
- 1 cup creamy stracchino/mozzarella and peppery arugula
- 1 medium onion and 3 cloves garlic, finely minced with extra virgin olive oil
- 1.5 tbsp traditional San Marino seasoning (sea salt, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and extra virgin olive oil for 2–3 minutes until softened and fragrant.
- Add warm griddled flatbreads and slices of prosciutto (or roasted mushrooms) along with sea salt, cracked black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with creamy stracchino/mozzarella and peppery arugula and serve straight from the skillet.